Tuesday, March 15, 2011

Thai Coconut Sticky Rice with Mango (Khao Neaw Ma Muang)

Most of the Thai restaurants have this dessert dish on their menu. Not only because it’s traditional but they are pretty simple to make. With just a few ingredients you can creates a beautiful dessert that tasted great and appeals to the eyes too. Your guest will be impressed when you serve this to them. If you haven’t tried it, give this dessert a go. I am sure you will not be disappointed.

1. Prepare a steamer. Put the rice in a steaming pan, add in pandan paste and mix well. Steam the rice until tender. This will take about 25 minutes.
2. In the meantime, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
3. When the sticky rice is tender, remove from steamer and pour 1 cup of the hot coconut milk over (reserve the rest for sauce) stir to mix the coconut milk into the rice. Cover and let it stand for half an hour.
4. Heat up the balance of the coconut milk mix, add in cornstarch solution and bring it up slow boil. Turn off the heat once sauce thickens.
5. To serve, place the sticky rice on plates. Top it with a few slices of mango and drizzle in some coconut sauce.

22 comments:

I have yet try the Thai sticky rice pudding. Must try it some day. Btw, doesn't it sounds like something we have here without the mangoes but with kaya jam. Thanks for sharing. Hope you're enjoying your day.Kristy

This is one of my favourite dessert,Gert.When we were living in Bangkok,almost everyday I'll buy this and makan.You would think that it is cheap in Thailand but it is not.If I'm not mistaken,it was about rm10 a plate and they only give you half a mango.It is much cheaper to buy this in Malaysia at those Thai Fair that you can find everywhere now in Malaysia.The star of this dessert is not the pulut or the kuah but for me the mango.Here in NZ difficult la to find the Thai mango..almost all our mangoes comes from Peru...no taste...and if dapat Thai mangoes,NZ$7 for a small tiny biji...like that the kulit and biji also must makan..hahaha.

Sonia, wish I can get the type of mango from back home for this dessert :(

The Sudden Cook, you are welcome.

Jess, thank you.

Shereen, the last time I visited Bangkok was 2005 so it has been a while. Not sure how much it cost now. We can get only two types of mango here. One is the round and big green kind which tasted bad and the other one is the small yellow kind which is pretty good. That is the one I used. Most of our Mangoes came from Mexico. Yea I love those big Thai Mangoes too.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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